Piccata Fish Cakes
This super simple recipe for Piccata Keto Fish Cakes topped with a spicy lemon caper aioli is the perfect lunch when you’re cooped up at home.
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Servings: 5
Calories: 445kcal
Ingredients
Fish Cakes
- 2 cans Canned Tuna
- 2 cans Sardines packed in Olive Oil
- ¼ cup Mayonnaise
- 1 Egg
- ¼ cup Italian Pork King Good Breadcrumbs
- 2 tbsp Chopped Capers
- 1 tbsp Lemon Juice
- 1 tbsp Chopped Parsley
- ½ tsp Calabrian Chili Powder
Lemon Caper Aioli
- ½ cup Mayonnaise
- 2 tbsp Chopped Capers w/ Brine
- 1 tbsp Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1 tbsp Italian Seasoning
- 1 tbsp Fresh Chopped Parsley
- 1 tbsp Minced Garlic
- ½ tsp Calabrian Chili Powder
Additional Ingredients
- 1 cup Italian Pork King Good Breadcrumbs
- ⅓ cup Ghee or Avocado Oil
Instructions
- To prepare the Fish cakes drain tuna and shred in a bowl, then add sardines with oil to the bowl and shred as well. Add remaining ingredients and mix well. chill in the fridge for 15 minutes.
- To fry the Fish Cakes portion each cake into a 3 oz balls, then coat with Italian pork king good crumbs and fry over medium heat in a cast iron skillet with ghee. Cook for about 3 minutes per side. for crispier fish cakes flatten the cakes to make them thinner by pressing down on the cakes with a spatula as the first side is cooking.
- To prepare the Aioli combine all ingredients in a bowl or mason jar and pulse with a stick blender to combine. for a chunky dressing simply whisk ingredients. Store in fridge for up to 3 weeks
- Serve Fish cakes over Field Greens or lettuce with aioli
Notes
Serving size 2 3oz Fish Cakes w/ 2 tbsp Lemon Caper Aioli
Nutrition
Calories: 445kcal | Carbohydrates: 2g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 142mg | Sodium: 825mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 3mg